Yummy caprese pasta.

Several weeks ago, one of our favorite bloggers, Jordan Reid of Ramshackle Glam, posted a recipe for Caprese Pasta, promising it was a simplistic and delicious dish for a hot summer evening.  Needless to say, we were intrigued.  A couple of days later, when a co-worker asked us over for an evening of wine and food — offering to buy the ingredients if we cooked them — we immediately thought of the recipe because less time cooking is more time drinking.  (Regular readers of this blog understand the importance of this ratio to Erin and me.) Best of all, I was excused from cooking and prep duties on account that I had to take pictures, meaning Erin did all the heavy lifting and I just had to sit down and eat.  (Erin, for reasons unknown sometimes, is still my friend.)

But I digress. As it turns out, the pasta is so easy and so delicious, it actually made me sad that we hadn’t discovered it before!  Best of all, we made so much of it, there were a ton of leftovers and I was voted the one able to take them home (again, lucky evening for me.)  After sitting overnight in the fridge, the pasta was even better the next day because the basil and tomatoes marinated together.  All this is to say, do yourself a favor and head on over to Ramshackle Glam to grab the recipe – but warning: cravings will now begin on a regular basis.